1 1/2 cups (tightly packed) light brown sugar
2 clementines, stemmed if necessary, quartered, skin left on
2 fresh green serrano chilies or 1 jalape?o chili, stemmed, seeded and coarsely chopped
2 tablespoons white wine vinegar
1 tablespoon plus 1 teaspoon crushed red peppercorns or peppercorn blend
1 tablespoon Dijon mustard
1/2 teaspoon ground cinnamon, preferably freshly ground.
Combine all ingredients in a food processor and pulse until chilies are reduced to tiny green flecks. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.
Yield: 1? cups, enough for a whole ham.